Crispy Pork Belly Banh Mi
Prep
15m
Cook
3h
Total
3h 15m
This crispy pork belly banh mi recipe features tender, flavorful pork belly with a crispy skin, paired with a special banh mi sauce, chicken pate, pickled carrots and daikon, and fresh herbs and vegetables, all served in a crusty white roll. Perfect for a delicious Vietnamese-inspired sandwich.
Ingredients
5 servingsCrispy Pork Belly For Banh Mi
Special Banh Mi Sauce (ca Com Copy!)
To Make The Banh Mi (5 Rolls)
Steps
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Nutrition Facts
Per serving1,162 calories
Calories from
- Protein 12%
- Carbs 22%
- Fat 66%
-
Fat High 83 g 127%
-
Saturated Fat High 30 g 150%
-
Carbohydrates High 63 g 21%
-
Fiber High 5 g 20%
-
Sugar High 22 g 44%
-
Protein High 35 g 70%
-
Cholesterol High 170 mg 56%
-
Sodium High 1,800 mg 75%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Pork Belly – Best to get one that has not been vacuum-packed (juices soak skin). If your belly is vac-packed, I really recommend doing the overnight drying uncovered in the fridge.
Look for a piece with flat, even skin as wrinkly skin doesn’t crackle as well (in the ridges, because heat can’t get to it as well).
Do NOT get one that is scored. It is a plain fact that you do NOT need to score for perfect crackling (read proof here!) All too often, butchers do poor scoring jobs and pierce through the fat into the flesh. Even the tiniest prick will cause meat juices to bubble up onto the skin and you’ll end up with rubbery patches.
2. Pate – or other pate of choice, but not orange or other flavoured
3. Crispy fried shallots –Sold in packs and tubs at regular grocery stores in the Asian aisle. Ca Com finishes their pork belly banh mi with a shower of crispy fried shallots! It definitely adds an extra touch, with crunchy salty goodness. But it’s optional because it is still excellent without.
4. Pork belly storage and reheating – Pork belly keeps and reheats well, and the crackling stays crispy. If not using cooked pork immediately, loosely cover with foil (it’s ok, the skin will stay crispy!) and it will be good for an hour to use for the banh mi. If intentionally making ahead, separate the crackling from the meat and reheat the cracking in the oven (crispy!) and meat in the microwave (retains moisture).
Look for a piece with flat, even skin as wrinkly skin doesn’t crackle as well (in the ridges, because heat can’t get to it as well).
Do NOT get one that is scored. It is a plain fact that you do NOT need to score for perfect crackling (read proof here!) All too often, butchers do poor scoring jobs and pierce through the fat into the flesh. Even the tiniest prick will cause meat juices to bubble up onto the skin and you’ll end up with rubbery patches.
2. Pate – or other pate of choice, but not orange or other flavoured
3. Crispy fried shallots –Sold in packs and tubs at regular grocery stores in the Asian aisle. Ca Com finishes their pork belly banh mi with a shower of crispy fried shallots! It definitely adds an extra touch, with crunchy salty goodness. But it’s optional because it is still excellent without.
4. Pork belly storage and reheating – Pork belly keeps and reheats well, and the crackling stays crispy. If not using cooked pork immediately, loosely cover with foil (it’s ok, the skin will stay crispy!) and it will be good for an hour to use for the banh mi. If intentionally making ahead, separate the crackling from the meat and reheat the cracking in the oven (crispy!) and meat in the microwave (retains moisture).
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